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A Systematic Optimization Design Method for Complex Mechatronic Products Design and Development

机译：复杂机电产品设计与开发的系统优化设计方法

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Jie Jiang; Guofu Ding; Jian Zhang; Yisheng Zou; Shengfeng Qin;
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年度 2018
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1. A Systematic Optimization Design Method for Complex Mechatronic Products Design and Development [J] . Jiang Jie, Ding Guofu, Zhang Jian, Mathematical Problems in Engineering . 2018,第PTa2期

机译：复杂机电产品设计与开发的系统优化设计方法
2. A Systematic Optimization Design Method for Complex Mechatronic Products Design and Development [J] . Jie Jiang, Guofu Ding, Jian Zhang, Mathematical Problems in Engineering: Theory, Methods and Applications . 2018,第a期

机译：复杂机电产品设计与开发的系统优化设计方法
3. An Optimization-Based Embodiment Design Approach for Mechatronic Product Development [J] . Didier Casner^c, Rémy Houssin^a, Jean Renaud^a, The Open Automation and Control Systems Journal . 2017,第1期

机译：机电产品开发的基于优化的实施例设计方法
4. Design Methodology and Product Models for the Handling of Complexity and Solution Variety of Mechatronic Systems during product Life Cycle [C] . P. Hehenberger, R. Naderer, K. Zeman Innovative Produktentwicklung . 2005

机译：设计方法和产品模型，用于处理产品生命周期内机电系统的复杂性和解决方案各种
5. A formal method for functional modeling and conceptual design of complex mechatronic systems. [D] . Jayaram, Murali Barathwaj. 2002

机译：复杂机电系统功能建模和概念设计的形式化方法。
6. User input in iterative design for prevention product development: Leveraging interdisciplinary methods to optimize effectiveness [O] . Kate M. Guthrie, Rochelle K. Rosen, Sara E. Vargas, -1

机译：用于预防产品开发的迭代设计中的用户输入：利用跨学科方法来优化有效性
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

A Systematic Optimization Design Method for Complex Mechatronic Products Design and Development

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